Red lentil soup with coconut milk

Today we bring you a recipe that will win you over from the first spoonful: red lentil soup with coconut milkIt's a light, easy-to-prepare recipe with an exotic touch thanks to the combination of spices and the creamy touch of coconut milk. It's incredibly delicious!

It is ideal for dinners during the week or for those days when you are looking for something heartwarming, without sacrificing health. Plus, red lentils don't need soaking and cook very quickly, so you'll have the dish ready in just over half an hour.

The smooth texture and spicy flavor make it perfect for the whole family. You can pair it with some rice or naan bread for a truly 10. Go for it!

Don't be scared off by the list of ingredients, thinking there are a lot of them. You'll see that they're very affordable, but in all honesty, we need them all to achieve that exotic flavor. Don't be afraid to use spices and flavors in your meals! They'll really elevate them to another level.

Red lentil soup with coconut milk

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A creamy, exotic, and comforting soup made with red lentils, coconut milk, and aromatic spices, perfect for a light and nutritious meal.

• Irene Arcas

• Recipe type: soups
• Rations: 4

• Cooking time: 30M
• Total time: 30M

Ingredients

• 1 garlic clove
• 25 g of extra virgin olive oil
• a small piece of fresh ginger
• 40 g onion
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1 teaspoon curry powder
• 100 g of tomato paste
• 150g red lentils
• 400 ml coconut milk
• 500 ml of vegetable or chicken broth
• Salt to taste
• Black pepper to taste
• Juice of ½ lime or lemon
• Fresh cilantro or parsley for garnish (optional)
• Natural or coconut yogurt for serving (optional)

Music

1. We put the garlic, ginger, onion and oil in the glass. We crush 5 sec., speed. 5. We lower the wreckage and schedule 5 min., 120°C, speed 1.

2. Add the cumin, turmeric, and curry powder. Sauté. 1 min., 120°C, speed 1.

3. We add the crushed tomato and cook 3 min., 100°C, speed 1.

4. Add the lentils, coconut milk, vegetable broth, salt, and pepper. Cook 25-30 min., 100°C, spoon speed, reverse rotation.

5. SUGGESTION: If you want a creamy texture, blend 10 sec., spd. 4. 

6. We add the lime or lemon juice and mix 10 sec., speed. 2.

7. Serve hot, garnished with chopped cilantro or parsley and, if you like, a teaspoon of natural yogurt in the center, cream, or coconut milk.